Mushroom Soup With Miso

• 500 g mushrooms, wiped & sliced
• 2 tablespoons butter
• 6 scallions, sliced
• 2 garlic cloves, crushed
• 2 tablespoons parsley
• 1 teaspoon miso
• 6 cups vegetable stock or 6 cups water
• 2 slices bread, crusts trimmed
• 12 cup evaporated milk
• thickened cream, to garnish
• 2 tablespoons parsley or 2 tablespoons chives, finely chopped, to garnish

1. Melt butter in a heavy-based saucepan and cook the onions on low heat until soft.
2. Add garlic, parsley and miso paste and stir for 3 minutes over moderate heat.
3. Add mushrooms and cook, covered, over low heat for 8-10 minutes.
4. Add stock and the bread and simmer for 25-30 minutes.
5. Cool slightly and puree in a blender.
6. Reheat without boiling and stir in evaporated milk just before serving.
7. Top each soup filled bowl with a teaspoon of thickened cream poured in a swirl from the tip of the teaspoon then draw the tip of a knife through the cream in spokes from the centre, to form a decorative "web".
8. Sprinkle the chopped parsley or chives over and lay a thin slice of mushroom on top.

butter, scallions, garlic, parsley, miso, vegetable stock, bread, milk, cream, parsley

Taken from www.food.com/recipe/mushroom-soup-with-miso-242880 (may not work)